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Amuse bouche: Australian Desserts- Anzac Cookies

By on Sep 21, 2010 in amuse bouche, Australia, Desserts | 0 comments

Anzac cookies are made of oatmeal and coconut, and first came about around the first world war as a popular cookie to send to soldiers of the Australian and New Zealand Army Corps (ANZAC). Australians lost a large number of soldiers during WWI, specifically during the battle of Gallipoli in Turkey. Every year, the country celebrates the national holiday of Anzac day for all the fallen soldiers of the country both past and present, and eating anzac cookies is a popular treat during this time. Source: Looking for Flavour by Barbara Santich p. 113 ****************** Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain....

Amuse bouche: Three Popular Australian Desserts

By on Sep 21, 2010 in amuse bouche, Australia | 0 comments

Three of the best known Australian desserts include the lamington cake (vanilla sponge cake filled with jam and rolled in chocolate and coconut), the anzac cookie(oatmeal and coconut), and the pumpkin scone. Source: Looking For Flavour by Barbara Santich p.112 ************* Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain. ~LTG!

Leena Bakes: A Giant Lamington Cake of Happiness

By on Sep 20, 2010 in Australia, Cakes, Desserts, Leena Bakes | 2 comments

Tea time is what I miss most about living in Australia–a guaranteed excuse twice a day to drink something warm and lovely and nosh on a little snack, preferably something sweet. One of the most popular tea time snacks in Australia is the lamington cake, which could be as simple as a vanilla sponge cake rolled into chocolate and coconut, or as fancy as a dark chocolate cake layered affair with champagne mousse and thick shavings of fresh coconut. I was craving a similar dessert for an impromptu dinner party, and I just so happened to have a stash of coconut and homemade jam, so lamginton it was! And instead of painstakingly making each individual tea cake, I decided to make a giant cake version and just cut slices for people. Motivated AND lazy, people—I’m the best of both worlds. More food porn and the recipe after the jump. Where does the lamington cake come from...